I love the universal stainless steel tongs, but with the stupid ring that keeps them closed removed, because it's useless when you have plenty of room to put it down and hang it up! And nothing fancy here just prime steak, butter garlic and salt. Perfect technique!
What about the people who like their steak welldone like me? And how come people will say you ruin it by making it well done still like their steak seared? Why not leave the whole thing red if that’s what you like, hell eat it raw then
Easy. Sear it like that and edges, too. Then, put it to the side on a cooler part of the grill (or 325 oven) for roughly 10 minutes. The center will continue cooking to well done. Try Med-R too and eat what you like.
He says it’s important to get the grill hot. But how hot is “hot”??? I can get my Weber grill up to 700 degrees F, but is that hot enough to get that nice sear on the steak?
As a qualified chef I can tell you those are great steaks, well marbled and look bloody delicious. Also in Australia we call the big steak a T bone with the eye fillet and sirloin.
8 years later, only to find out that cooking steaks straight from the fridge is the worst way of cooking, as the fibers dont relax. you need to let the steak rest outside the fridge for about 20 mins prior to cooking on the grill
Morons don't know how to trim their meat. Trimming off all the fat is bad because it contains a lot of flavor. With good marbling you should dry age the meat to butter up the flavor. Buttering while cooking a steak is useless. You should place in a hot plate than add the butter to finish the steak off. Worst meat chef I have seen in a long time.
I bought this as my first propane grill. It's been a fun, learning experience ru-vid.comUgkxCx5fHawkK9OoV-ojFrY8JLnZrFwAmvUt . I think it's a bit too pricey after looking at other grills, but it wasn't hard to put together and it works really well. I love the side burner option for heating food during a power outage. I have an electric stove and live in the South (Hurricane season), so this was a bonus. I also bought a cover for it and it has protected it nicely (the Char Broil All-Season Grill Cover 3-4 Burner: Large). Every few grill sessions, I take the rack (or grate) and burner covers off and clean them with a non-abrasive scrubby and mild soap. I wipe the excess off of the bottom as well, taking care to avoid the gas and pilot lines.
This dude is a Jabroni. Who seasons and keeps product on the "piano"? Also, everyone claiming this is the best doesn't know wtf their talking about. They're cooking on a gas charbroiler. Yey having a steak cooked over oak or other wood medium.
Been cooking in restaurants for a lot of years in dozens of restaurants. I have never seen a chef use the front part of the stove as a rest for the food. Once the steak is done it should be placed on a hot metal plate to keep warm under the light, or directly onto the service plate for the customer. God knows what type of bacteria will be on that front ledge at the end of a long shift. Gross.
lol he obviously not going to serve those cuts to a customer, they don’t look open yet, they most likely filmed this before opening and most likely hit that ledge with some sani water before filming, it’s perfectly fine for the purposes of recording this video
Holy hell fire and brimstone. That salt outta help some folks with their blood pressure! 🤣 And cooked meet next to raw? What restaurant is this so I know to stay away?
Just .. no. This is a fantastic way to screw up an excellent cut of beef. Atrocious food handling skills as well. This is a how-*NOT*-to. You know which steaks need butter? The sub-exceptional ones.
